Lady and Sons' Chicken in Wine Sauce

WHY is it that the best-tasting meals aren't any good for you?

I almost didn't even care, though, when I made Paula Deen's Lady and Sons' Chicken in Wine Sauce (which I found on Mia Cucina). Now that there are two little kiddies running around my house these days (okay, one running and one rolling), I more than ever need dinners that require as little face time in the kitchen as possible.

So while this may not be the healthiest dinner (hello, it's Paula Deen!), it was easy and delicious. In fact, with a little tweaking, I would absolutely entertain with this recipe.

The only flaw is my own; I either used too much stuffing or didn't bake it long enough, but that's an easy fix.

Please excuse the poor picture quality. Dinner time + casseroles = icky photos. I actually like to photograph a lot of my meals the next day when there's natural light, but this was so good that there were no leftovers. Maybe next time...


Ingredients

• 4 large skinless boneless chicken breasts
• 4 tablespoons butter, melted, plus more for casserole
• Kosher salt and freshly ground black pepper
• 6 ounces (about 8 slices) Swiss cheese
• 1 (10 3/4-ounce) can condensed cream of chicken soup
• 1/4 cup white wine
• 1 cup herb-flavored stuffing mix, crushed

Preheat the oven to 350 degrees F.

Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.

In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.* Bake for 45 minutes. Remove from the oven and serve.

*Cook's Note: If desired use more butter.

Sweet Citrus Chicken - Revisited

Awhile back, I posted this recipe for Sweet Citrus Chicken. I had forgotten to buy OJ so subbed in apple juice. While it was very yummy, I always wanted to try it the original way.

I made it last week, and I think I preferred the apple juice version! This time around, I threw in some craisins and served it with mashed potatoes and corn - it was like Thanksgiving in April! I don't know if it was the OJ or the craisins, but I felt it was a tad too sweet. Still really yummy, though, and I will either use apple juice in the future, or just cut back on the brown sugar and/or OJ.

Ingredients:

• 1-2/3 cups hot water
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/2-inch thickness
• 2/3 cup orange juice
• 1/3 cup firmly packed brown sugar
• 3 Tbsp. butter or margarine, melted
• Handful of craisins
  

PREHEAT oven to 400°F. Add hot water and craisins to stuffing mix; stir just until moistened. Set aside.

PLACE chicken in 13x9-inch baking dish. Mix juice, sugar and butter until well blended; pour over chicken. Top with prepared stuffing.

BAKE 30 min. or until chicken is cooked through (170ºF).

Baked Chicken and Stuffing

Brooke said that you "need" to make this chicken so I decided to be a good girl and obey my good buddy.

I'm glad I did - this stuff is good! I may have sort of kind of misread the recipe and used a whole package of Stove Top and not just a cup... whoops.

I also followed her additions of mushrooms and spinach. Mmmm. I did, however, use mozzarella instead of Swiss.


Ingredients

• 4 boneless skinless chicken breasts
• 4 slices Swiss cheese
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/4 cup dry white wine
• 1 cup herb seasoned stuffing mix
• 1/4 cup butter, melted (I used cooking spray)

Arrange chicken in a lightly greased 13x9 inch baking dish. Top chicken with Swiss cheese. Combine soup and wine and stir until well mixed and spoon soup mixture evenly over chicken. Sprinkle with crumbled stuffing mix and drizzle melted butter over crumbs. Bake at 325° for one hour.

Sweet "Citrus" Chicken

My awesome friend Jen emailed me this Sweet Citrus Chicken recipe not too long ago, and I think I love her even more now. Was that even possible?

I loved how easy this was to just throw together - unbelievable. And SO GOOD!! I actually forgot to buy orange juice and was way too lazy to go out and buy it... I used apple juice instead. Delish!

This would also work awesome with turkey for a mid-year mini-Thanksgiving feast... throw some craisins in there too, and POOF! Fantastic!

Thanks for the recommendation, Jen!

Ingredients:

• 1-2/3 cups hot water
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/2-inch thickness
• 2/3 cup orange juice
• 1/3 cup firmly packed brown sugar
• 3 Tbsp. butter or margarine, melted

PREHEAT oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.

PLACE chicken in 13x9-inch baking dish. Mix juice, sugar and butter until well blended; pour over chicken. Top with prepared stuffing.

BAKE 30 min. or until chicken is cooked through (170ºF).